Healthy Eating

Banana Cream Pie Smoothie

February 6, 2015 by Lynsey Leave a Comment

Banana cream pie has quickly become one of my favorite pies. My favorite variation is this version complete with peanut butter cookie crust, fresh whipped cream and salted bourbon caramel. Oh my gosh, it’s awesome!

But, I can’t justify eating a slice of that life-changing pie every morning for breakfast. Although I would definitely enjoy it while I was eating it, my waste line would quickly expand and pie for breakfast every morning. Well that’s just pure nonsense.

So, what’s one to do when the craving for banana cream pie arises in those early morning hours? Well, if you happen to have a pie sitting around, by all means slice a piece and enjoy (every once in a while). But, if you don’t have one sitting around when that craving hits, then you can whip up this smoothie.

It’s rich in banana flavor, creamy, smooth but with bits of graham cracker crumbs throughout. Everything you love about a big slice of banana cream pie, but in a healthy smoothie that is totally suitable for breakfast. This smoothie comes together in under 5 minutes, is a great way to use up those overripe bananas that you’ve thrown in the freezer, and it’s perfectly portable so you can enjoy it on your morning commute. Now you truly can have you banana cream pie and drink it too.

Banana Cream Pie Smoothie

Ingredients:

2 Medium frozen bananas, sliced
1 Cup Greek yogurt, plain or vanilla
3/4 Cup low fat milk
2 Tbsp graham cracker or vanilla wafer crumbs
1 Tbsp nonfat dry milk
1/2 Tsp vanilla
1 Scoop protein powder, optional
3-4 Ice cubes
Graham or vanilla wafer crumbs, for garnish

Directions:

Place banana slices, yogurt, milk, crumbs, dry milk, vanilla, protein powder (if using) and ice in a blender and process until smooth. Pour into 2 glasses, sprinkle with crumbs, garnish with banana slice and serve immediately.

Recipe source: barely adapted from My Recipes

Garlic Butta Hot Wings

December 10, 2014 by Lynsey Leave a Comment

First of all I have to say sorry. Sorry I’ve been MIA for the passed week and half. We’ve had a lot going on the past several weeks and unfortunately the ol’ blog has been neglected. We vacationed at the beginning of the month, we got back and it was time to prepare for Thanksgiving and my monthly news segment and on top of that we just had to get back in routine and deal with the regular day to day stuff. It feels like we jumped straight from August to December and I’m not quite sure where the other months have gone. Does anyone else feel my pain?

December isn’t going to much easier. We’ve put Christmas decorations up. Yay! Trying to get shopping completed, plan and prepare for Tucker’s 5th birthday. Where has the time gone? We have to get ready for Christmas programs, family coming to town and bake cookies for the jolly ol’ big guy.

So, I’ve been overwhelmed with everything that’s had to be done and I’m getting overwhelmed just thinking about everything else that needs to be done and I haven’t had time to sit down and share any recipes with you guys. I’ve cooked, taken pictures and written recipes but that’s as far as I’ve gotten. So, before you all disown me and move on I wanted to come over here and give you a brief summary of what’s been going on in the world of Lynsey Lou’s and share an amazing recipe with you.

Wings. Anytime is a good time for wings, but wings and football go hand in hand. If football is on t.v. then a big platter of wings must be present. We have a favorite wing place in town, but since I’ve started making baked wings at home Spencer’s requested them more than the one’s from the restaurant. He actually prefers my wings over the ones from the restaurant.

And frankly, that’s a big ol’ W for me. I love making wings and playing around with the different flavors. Also, they are baked making them a little more healthy than the fried version from the restaurant so there’s not as much guilt! So, since he’s such a fan of the baked wings he was psyched when I told him about a new recipe I wanted to try.

Garlic butta baked wings. My mouth was watering after reading just the garlic butta part. I’m a sucker for garlic butter, so the fact that some wings are tossed in a big bowl if it was right up my alley. These wings were amazing. They are baked but they are still juicy and have that crispy exterior we are all accustomed to. They are coated in a dry rub and chilled to allow the spices to meld. Then they are placed in a hot oven and baked to crispy, juicy perfection. After cooked through they are tossed in that yummy garlic butter.

These wings are on the spicy side. I edited the recipe slightly to tame the heat a little. We love spice, but the original recipe was even a little too hot for us However, if you want the full heat click the link below to obtain the original recipe.

So this Sunday when you sit down to enjoy some football, be sure you have a plate of these garlic butta wings near by. They would also make a great addition to your Super Bowl spread. It’s never too early to start planning that menu!

Garlic Butta Hot Wings

Ingredients:

For the wings-
1 Tbsp granulated garlic
1 Tsp cayenne pepper
1 Tbsp mustard powder
1 1/2 Tsp freshly cracked pepper
1/4 Tsp ground white pepper
2 Tsp cumin
4 Pounds chicken wings

For the sauce-
2 Tbsp extra virgin olive oil
1 Tbsp mined garlic, approximately 2 cloves
1 (12 oz) bottle hot sauce
4 Tbsp unsalted butter
1 Tbsp white vinegar
1 Tbsp lime juice

Directions:

In a large bowl combine granulated garlic, cayenne pepper, mustard powder, black and white pepper and cumin and whisk to combine. Remove 1 1/2 tablespoons of spice mixture for the sauce.

Rinse the wings and pat dry. Place in the bowl with the remaining spices and toss to coat. Lay the wings, in a single layer, on a baking sheet and cover loosely. Place in refrigerator for 1-2 hours.

For the grill-
Preheat grill to medium high. Place wings on the hot grill, turning, until they are crispy, about 20-25 minutes. Transfer to the cooler side of the grill, turning frequently, until cooked through, about 8-10 minutes.

Toss wings in the sauce and serve immediately.

For baked wings-
Place a wire rack on a rimmed baking sheet. Lay the wings in a single layer and place in a 375 degree oven. Cook for about 45 minutes, turning once, until cooked through and crispy. Remove and toss with sauce.

For the sauce-
Place a medium saucepan over medium-high heat. Add olive oil and garlic and saute about 30 seconds, stirring constantly. Add the reserved spice mixture and hot sauce. Bring to a simmer, add butter, vinegar, and lime juice and stir until the butter melts. Keep warm until ready to serve.

Recipe source: barely adapted from Food Network Magazine, Guy Fieri

Thin Mint Smoothie

September 3, 2014 by Lynsey Leave a Comment

I am an avid believer the saying “chocolate makes everything better.” Wouldn’t you agree?

Having a bad day? Eat a piece of chocolate. Celebrating something special? Celebrate with chocolate cake. Chocolate chip cookies. Think about candy bars. Most candy bars have nougat, nuts, caramel, coconut or some other mix of goodies and they are all coated in chocolate.

Then there are those classic combinations that are amazing; chocolate and __________. One combo that comes to mind that has been a favorite of mine since I was a child is chocolate and mint. Mint chocolate chip ice cream, I remember going to a local ice cream shop and getting a waffle cone filled with the stuff. York peppermint patties. Jr. Mints. Thin Mints. See the pattern?

And speaking of Thin Mints, if you’re anything like me then you anxiously await the day the infamous Girl Scout cookies go on sale. I stock pile boxes of them like a squirrel storing nuts for winter. My favorite way to eat them is after they’ve been in the freezer for a little bit, I pull a few of those out and enjoy them with a glass of ice cold milk. I could eat them morning, noon and night. But I refrain for the sake of my health and waistline.

Then I came across a recipe for a Thin Mint Smoothie. It’s like the heaven’s opened up and the sun was shining a little bit brighter. I could finally have all the yumminess of those amazing chocolate and mint cookies for breakfast, without the guilt. Woohoo!

This smoothie is filled with fresh mint and dark chocolate which replicates those amazingly addictive cookies. It’s added to coconut milk, Greek yogurt, making it slightly tangy and smooth. A little more sweetness is added with honey, or maple syrup, and then a little veggie power with a handful of baby spinach. Don’t worry, you can’t taste the spinach at all, it just adds a little extra nutrients. Then end result is a cold, refreshing, incredibly minty smoothie. Now you can have Thin Mints for breakfast!

Thin Mint Smoothie

Ingredients:

3/4 Cup plain Greek yogurt
1/4 Cup fresh mint, tightly packed
1 Cup coconut milk
1/4 Cup dark chocolate chips
1 Cup baby spinach
1 Tbsp honey or maple syrup
2 Cups ice

Directions:

Place all ingredients in the blender and blend until smooth and incorporated. Enjoy!

Recipe source: Fit Sugar

Watermelon Salad with Feta and Mint

July 4, 2014 by Lynsey Leave a Comment

I was first introduced to this salad a few weeks ago. I went to eat supper with my brother and sister-in-law and when I walked in I saw her working away chopping watermelon, olives and onions. I was intrigued at the combination of ingredients and immediately asked what she was making. Watermelon feta salad. Instantly I knew I was going to love it and I couldn’t wait for supper so I could dive in. This salad was just as good as I thought it would be and have been thinking about it and looking for a chance to make it ever since.

I finally got my chance and I was beyond excited. This, my friends, is my new favorite salad. It’s so simple but comes together with big flavors. The subtle sweetness of the watermelons is the perfect base for this salad. Salty olives, crunchy, sweet onions, salty feta and a mixture of olive oil, tart lemon juice and hot sauce are the additions that make this complete.

Before you run off with the thought of watermelon and olives, please stop and hear me out because I’ve convinced many skeptics to try this salad and they have all LOVED it. First, you have to get over the fact that you are mixing olives and fruit. Do you like your watermelon with a little salt sprinkled over the top? Because, honestly, there is nothing better than a sweet juicy watermelon topped off with a bit of salt. So, if your like me, and like salt on your melon then just think of the olives and feta as the added salt.

The hot sauce adds a touch of heat without being too overwhelming, it honestly helps to balance the sweet and salty. The cheese adds another element of salt but also adds a creaminess to the mix as well. All of the flavors on their own on delicious, but when you get a little watermelon, olive, cheese, onion and mint in one bite let me just say it is delicious.

This salad is summer in a bowl. It’s light, refreshing and filling at the same time. This salad would be the perfect addition to your picnic spread and the ideal side to grilled or fried chicken, steak or pork. Once you try it, this will be your new favorite salad and it will be making an appearance at all of your cookouts and gatherings.

Watermelon Salad with Feta and Mint

Ingredients:

1/3 Cup extra virgin olive oil
3 Tbsp fresh squeezed lemon juice
2 Tsp kosher salt
1 Tsp hot sauce
1/2 Tsp freshly ground black pepper
1 (8lb) seedless watermelon, cut into bite size cubes or scooped in 1/2 inch chunks with a melon baller
1/2 Lb crumbled feta cheese
1 1/4 Cups pitted kalamata olives, coarsely chopped (optional)
1 Small sweet onion, cut into 1/2 inch dice
1 Cup coursely chopped mint

Directions:

In a small bowl combine olive oil, lemon juice, salt, hot sauce and pepper and whisk to combine.

Place watermelon, cheese, olives, onion and mint in a large bowl and toss to combine. Pour olive oil mixture over the watermelon mixture and gently toss to combine. Place in refrigerator and chill until ready to serve.

Recipe source: Food & Wine

SRC:Mixed Berry Smoothie

May 26, 2014 by Lynsey 13 Comments

I am a sucker for smoothies. I love that they are super quick and easy to assemble, and that they are the perfect snack or meal to have in your hand on the way out the door. They are easily customizable and something delicious can be made from pretty much any ingredients you have on hand.

Along with being packed with a variety of fruit, smoothies can also be a great way to get those veggie servings too. Adding spinach or kale is a great way to amp up the veggie power and, honestly, it doesn’t alter the taste of that delicious smoothie. Combine some berries, yogurt, even a bit of protein powder and then toss in some of the green stuff and you’ll have a nutritious and filling meal or afternoon pick-me-up.

So when I came across this berry smoothie from Turnips 2 Tangerines, I knew I had to make it. But, the decision didn’t come easy, I guarantee. From the Mexican coffee, Dulce De Leche Krispy Treats, to the cinnamon swirl bread and let’s not forget about the sour dough blueberry muffins my mouth was watering, to say the least. But, since I’m always looking for quick and easy snacks and meals both for myself and my little guy, I knew I had to make this smoothie.

And can I just say I’m so glad I did. This smoothie hit the spot, and I’m not sure who was more excited about it, me or Tucker. It was sweet, tart, and filling. I also added a handful of spinach for a little more nutrients, but it didn’t affect the flavor or texture of the smoothie. We’ve had this particular smoothie several times since I first made it and I’m sure we’ll have it several more!

Mixed Berry Smoothie

Ingredients:
2 Cups frozen mixed berries, I used blackberries, blueberries, raspberries and strawberries
1 Cup Greek yogurt, plain or flavored
1 Cup apple juice
1/2 Cup loosely packed spinach
Protein powder, if desired
Honey, if desired

Directions:

Combine berries, yogurt, juice, spinach and protein powder in the blender. Pulse until all ingredients are incorporated and mixture is smooth. Taste, add honey if desired and serve.

Recipe source: barely adapted from Turnips 2 Tangerines

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Crispy Baked Buffalo Wings

April 3, 2014 by Lynsey Leave a Comment

By now you know that wings are a staple in our meal plans. While I love playing around with new flavors, I would have to say that the traditional buffalo wing dipped in a cold, delicious blue cheese is my all-time favorite. I can’t make wings without making sure that buffalo is one of the options of the night.

Some of the first buffalo wings I had were fried and they were amazing! The tender chicken, crispy skin tossed in a vinegar based hot sauce. There’s nothing better. But let’s face it. Setting up that deep fryer, filling it with oil, cooking and then cleaning it all up. Well. It’s just a pain. And the lingering smell of fried whatever seems to stay around longer than anyone desires.

So say so-long to deep fried hot wings and hello to crispy, better-for-you, baked wings. And honestly, I don’t miss the fryer at all. Actually, I love these baked wings even more. I still get all the taste and texture of the fried wings without the guilt and extra added fat. It’s a win win!

So whether you are preparing food for a big game, need some appetizers or are just in need of a wing night. Try these crispy baked buffalo wings out, you’ll be in-love. Guaranteed!

Crispy Baked Buffalo Wings

Ingredients:

15 Bone-in chicken wings
2 Tbsp Olive oil
2 Tsp Salt

For the sauce-
1/4 Cup unsalted butter
1 1/2 Tsp cayenne pepper
1/4 Tsp garlic powder
1/4 Cup hot sauce
1 Tbsp worschestshire sauce
Dash of soy sauce
Salt and pepper, to taste
1 Tbsp mayonnaise

Directions:

Preheat oven to 375. Place a wired rack on a rimmed baking sheet, spray with non-stick cooking spray and set aside.

In a bowl combine olive oil, salt and wings and toss to coat wings. Place the wings on the prepared baking sheet, place in oven and bake for 45-55 minutes, turning half way through, until wings are crispy.

Meanwhile, assemble the sauce. Place butter in a microwave safe bowl and heat to melt. Once melted add the remaining ingredients and whisk to combine. Taste and adjust seasonings if needed.

Once the wings are cooked remove and immediately place in the bowl of sauce and coat to combine. Serve and enjoy.

*Your favorite buffalo sauce can be used instead of making the sauce.

Recipe source: A Lynsey Original

SRC: Chocolate Chip Granola

March 31, 2014 by Lynsey 13 Comments

It’s no surprise that we are a granola loving family. It’s one of those items I love having on hand at all times. It’s perfect to top yogurt, accompany cereal, have a delicious parfait or just a quick and easy snack on the go. More times than not you can guarantee I have a bag in my purse for those times I need a quick pick-me-up while I’m running errands.

Granola is so easy to make and it’s so much fun to customize. I’ve made various types of granola from white chocolate cranberry, tropical, and even a simple brown sugar version and they have all been amazing. The flavors and tastes can easily be changed by adding different fruits and nuts to the mix. Granola is also one of those items that is fun to get the kids involved with too. It’s just a matter of combining and stirring a few different ingredients, pouring them on a baking sheet and popping them in the oven for a few minutes. When it’s all said and done you’ve got a delicious snack that the kids will love and they’ll be so proud because they helped make it.

So when it came time for this month’s secret recipe club assignment, I was perusing Erin’s blog, our table for seven, and I came across her recipe for chocolate granola and I instantly knew what I wanted to make. This combines two of my favorite things; granola and chocolate. Yum! This is a girl after my own heart; Erin and her family sound about like me and my family, we both are addicted to granola…and chocolate.

Erin is a fun-loving wife and mother of 5. She is an incredibly strong woman who grew up with 4 siblings, has a large family, loves cooking and photography. She has her hands full with 5 kids so she knows how important it is to be able to make a healthy meal that can please 5 kiddos and her husband and she also knows that it needs to be done quickly. Quick, easy and healthy is the name of the game; with a few splurges here and there. She has an abundance of tempting and mouthwatering recipes on her blog that I can’t wait to try. I tried my best not to go for the granola for the swap, but it just looked and sounded so good I just couldn’t help myself! So be sure to head on over to Erin’s blog and check her and her recipes out!

Chocolate Chip Granola

Ingredients:

3 Cups rolled oats
2 1/2 Tbsp packed brown sugar
Pinch of salt
1 Cup almonds, roughly chopped
1/4 Cup + 2 Tbsp honey
2 Tbsp vegetable oil
3/4 Cup mini chocolate chips

Directions:

Preheat oven to 325. Spray a baking sheet with non-stick cooking spray and set aside.

Place oats, brown sugar, salt, and almonds in a bowl and toss to combine.

Place honey and vegetable oil in a microwave safe bowl and heat for 25-30 seconds, until honey is thin. Stir and pour over the oat mixture. Stir the mixture to ensure all the ingredients are covered in the honey mixture. Spread on the prepared baking sheet and place in the preheated oven and bake until golden and the oats start to get crunchy, about 25 minutes. Remove from oven and allow to sit, untouched for about 5 minutes. Once the mixture has cooled slightly, using a spatula, gently move the granola around to ensure it hasn’t stuck to the pan.

Allow the mixture to cool completely, gently transfer to a bowl and add the chocolate chips and toss gently to incorporate.

*This method allows some of the granola to form little chunks, which I love. If you prefer a granola without chunks then stir the mixture throughout the baking process.

Recipe source: slightly adapted from Our Table for Seven

An InLinkz Link-up

Baked Lemon Pepper Wings

February 1, 2014 by Lynsey 3 Comments

It’s probably been at least 10 years since the first all-wing restaurant opened in our city. We had places that served wings among other items, but we didn’t have a place that served wings, and wings only. So when they opened Spencer, myself, his brother and then girlfriend (now wife) were beyond excited. Before going our first time we did our research; we looked them up, read about them and studied the menu thoroughly. We didn’t want to be overwhelmed our first time there.

We enjoyed the wings so much, that we made it a weekly thing. At least one evening every week we would all meet there; we’d order our wings (a variety so everyone could have a bite of this flavor and that flavor), get our fries, dips and drinks and scarf them down. That was a ritual until his brother and sister-in-law moved out of town. We still have our wing nights but they typically consist of either picking them up and bringing them home, or just making them at home. But even though things have changed, Spencer’s love for one flavor in particular hasn’t. He is obsessed with lemon pepper wings.

Any time we have wings there’s no question about one of the flavors he will order. Lemon pepper, always. I think if there came a day that he didn’t order them I would probably faint! So the other night when I was playing around with some different variations and flavors of wings I knew that lemon pepper had to one of the flavors. There were no questions.

So when Spencer got home and I was making the wings his face lit up when he saw the plate with lemons on it. He immediately dug in, after getting the okay that pictures had already been taken, and he was over the moon. He said they were hands down the best lemon pepper wings he had ever eaten. He even liked them more than the original, and let me tell ya, that’s saying something! These wings are baked, but don’t let that deceive you, they still have all that crispy crunchiness your accustomed to. They are then tossed in a mixture of lemon zest, fresh lemon juice, salt, pepper and pinch of garlic salt. These wings will leave you loving all the lemon pepper taste and not missing the fact they aren’t fried.

Baked Lemon Pepper Wings

Ingredients:

12 Bone-in chicken wings
2 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
Zest of a lemon
Juice of half a medium lemon
1/2 Tsp salt
1/2 Tsp pepper
1/8 Tsp garlic powder

Directions:

Preheat oven to 375.

Place a wire rack on a rimmed baking sheet.

Place chicken wings, olive oil, salt and pepper in a large bowl and toss to coat. Place the coated wings on the wire rack. Place in the oven and bake for 45-55 minutes, turning halfway through, until skin is crispy.

When there is about 5 minutes left on the wings start the sauce. In a medium bowl combine zest, lemon juice, salt, pepper and garlic powder and stir to combine. Remove the crisp, cooked wings from the oven and transfer to the bowl, toss to coat. Serve immediately.

Recipe source: A Lynsey Original

Sticky Honey Soy Baked Wings

January 30, 2014 by Lynsey Leave a Comment

Okay folks, we are on the downward stretch to Super Bowl Sunday. The date is set, teams are picked, commercials are scheduled, Bruno Mars is getting ready to perform the half time (yay!) and the menus are being finalized! No matter what team you’re rooting for, one thing can be agreed upon by both Broncos and Seahawks fans; food is a must for the big day. Did you know that Super Bowl Sunday is the second biggest food consumption day of the year? So, needless to say, food plays a huge role on the big game day.

What food is a must at your game day spread? Pig in a blanket, nachos, salsa, guacamole, chili, wings? There are tons of foods to choose from; the hard part is narrowing down the options and finalizing the menu. To me, wings are one of those things that go hand in hand with football. They are a staple to any game day celebration.

We are definitely wing fans at my house. We love any and everything involving wings. Now I must say, I’m a traditional hot person myself, but there are times where I like to change things up and try new flavors. Mango habanero, garlic parmesan, lemon pepper, and the list goes on; I’ll try most flavors at least once. What about you? Do you like different wing flavors? If so, then I’ve got some wings for you. Honey soy baked wings. These were so good that me and my husband were literally licking the plate clean to ensure we had every bit of that sticky sweet sauce!

These wings, even though baked, are crisped to perfection. They are tossed in a combination of olive oil, salt and pepper and then baked. Once removed from the oven they are tossed is a sticky, sweet and slightly salty sauce. It’s just the right amount of sweet and salty and the flavors work together wonderfully. These are oh. so. good. All the deliciousness of a traditional wing, but baked, so that means you can eat twice as many with half the guilt! These are so easy to make and require very few ingredients, so be sure to add these to your spread. You and your guests will be so glad you did.

Sticky Honey Soy Baked Wings

Ingredients:

12 Chicken wings
3 Tbsp olive oil
2 Tsp salt
1 Tsp pepper

For the sauce-
2 1/2 Tbsp unsalted butter
1 Clove garlic, minced
2 Tsp soy sauce
3-4 Tbsp honey
Pinch red pepper flakes

Chopped green onions, for garnish, optional

Directions:

Preheat oven to 375.

Place a wired rack on a rimmed baking sheet and set aside.

Place wings, olive oil, salt and pepper in a large bowl and toss to coat. Place the coated wings on a wired rack and place in a preheated oven. Bake for 45-55 minutes, turning half way through, until very crispy.

When the wings have about 10 minutes left, start working on the sauce. Place butter in a small sauce pan over medium-low heat. Once the butter is melted, add the garlic and sauté until fragrant, about 45 seconds. Add the soy sauce, honey and red pepper flakes and stir to combine. Allow the mixture to cook until slightly thickened, about 3-5 minutes. Pour sauce in a medium bowl, add wings and toss to coat.

Transfer wings to a shallow bowl or serving dish and garnish with green onions. Serve immediately.

Recipe source: A Lynsey Original

Salmon Salad with Candied Pecans

January 21, 2014 by Lynsey Leave a Comment

When it comes to salads, what kind of person are you? Are you the type that would be content with a hefty pile of leafy greens, piled with cheese, eggs, fruit and or various other veggies? OR, are you the type that has to have meat, in some form or fashion somewhere on the plate?

I would fall in the first group. Place a big ol’ salad full of fruits and veggies in front of me and I am one happy girl. Now, Spencer, on the other hand has to have meat with his salad. No, it’s not a mind thing, believe it or not, it’s a matter of needing the food to stay with him longer than 2-3 hours. Although, a few years ago, it would have been a matter of being a mind thing because in his head a meal wasn’t complete unless there was meat on the plate. He’s grown out of that thought process but still needs a hearty meal.

So when I make salads for supper I make sure that it’s a hearty salad packed full of all the good stuff, and even if I don’t want a piece of protein with mine I make sure there is some on his plate. But, this is one of those salads that I don’t forgo the protein. This is one of my all-time favorite salads. I first had this salad at Carinos, and let me say, it was love at first bite! Ever since that first taste, I crave this salad on a weekly basis. But, we all know that eating out on a regular basis can get kind of costly. And, secondly, the Carinos that was all of 2 minutes from my house has closed.

So, in an attempt to save money both in the food bill and gas bill I’ve actually made my very own version of my favorite salad from Carinos, honey pecan crusted salmon salad. A bed of mixed greens, topped with red onion, sun dried tomatoes, capers, feta and a beautiful filet of salmon that’s topped with candied pecans and dressed in a lemon balsamic vinaigrette. Yes, my mouth waters at the thought of this salad. It’s the perfect combination; fresh fish, sweet, salty, tangy and crunchy. This is a salad that will leave your taste buds singing and your stomach full and content.

Salmon Salad with Candied Pecans

Ingredients:

12 Oz Salmon filet, or 2 (6oz) salmon filets
4 Cups mixed lettuce, divided
1/4 Large red onion, thinly sliced
1/4 Cup sun dried tomatoes, roughly chopped
3 Tbsp capers
1/4 Cup Feta cheese crumbles

For the candied pecans-
3/4 Cup pecan halves, roughly chopped
1 Tbsp unsalted butter
1 1/4 Cup brown sugar

For the lemon balsamic vinaigrette-
1/4 Cup lemon white balsamic vinegar
1/2 Cup extra virgin olive oil
1 Tbsp honey
Pinch salt

Directions:

Preheat oven to 375. Line a rimmed baking sheet with parchment paper and spray with non-stick cooking spray. Place the salmon filet(s) on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Place in the preheated oven and bake for about 10-12 minutes, until cooked through. Remove from oven and set aside.

For the pecans-
Meanwhile, place butter in a large saucepan over medium heat. Once the butter has melted, add the pecans and brown sugar and toss or stir continuously to coat, about 3-5 minutes, until the sugar has coated the pecans. Transfer to a baking sheet into a single layer and set aside.

For the balsamic vinaigrette-
Combine lemon white balsamic vinegar, olive oil, and honey in a bowl and whisk to combine. Add a pinch of salt and whisk once more.

To assemble-
Divide lettuce evenly between two plates. Divide the red onions, sun dried tomatoes, capers and feta between the two plates. Top each bed of lettuce with a salmon filet. Evenly divide the pecans over each piece of salmon. Drizzle with the vinaigrette and serve. I served mine with toasted garlic bread.

Recipe source: Inspired by Honey-Pecan Crusted Salmon Salad from Carinos

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